| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
(450 g) frozen baby carrots |
| 1 1/2 |
c |
Apple juice |
| 3 |
tb |
Butter |
| 2 |
tb |
Brown sugar |
| 3 |
|
Peaches peeled and sliced |
INSTRUCTIONS
In a saucepan cook the carrots in the apple juice until tender, drain. Heat
the butter in a skillet. Add the brown sugar, stir until sugar melts Saut.
the peach slices until tender. Add the carrots. Toss only to glaze. Serve.
Serves 4.
When I make it I kind of improvise. I used fresh carrots sliced since we
have so many I didn't want to buy them. I used some apple juice, some
water, and some juice from peaches....I used canned peaches because they
aren't in season here. It still turned out fine.
I got this recipe from a cookbook called "Dining In"
Posted to FOODWINE Digest 6 November 96
Date: Wed, 6 Nov 1996 11:39:43 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
A Message from our Provider:
“How about a private meeting with God? Pray!”